Chicken Goulash de La Vera with Wholegrain Basmati Rice and Pimentos De Padron

Chicken goulash

1. Mix the mild and spicy Pimenton de la vera well. Cut the chicken breasts into bite-sized pieces and put them in a freezer bag, add the starch and then use your hands to spread the starch well around the chicken pieces from the outside.
2. Heat some oil in a pan, fry the chicken parts in it, season with a teaspoon of the pimenton de la vera mixture for the last 2 minutes, then take the chicken parts out of the pan and set aside.
3. Now put the shallot and the onion in the pan and sauté until translucent, then add the tomato paste and the rest of the pimenton-de-la-vera mixture and roast for about 2 minutes, then deglaze with the wine and the poultry stock and Reduce to about half over medium heat.
4. Then add the cream and let reduce for another 5 minutes. Now season with salt, pepper and a pinch of sugar and put the chicken pieces back into the sauce and let it steep for 5 minutes.

Whole grain basmati rice

1. Wash the basmati rice well under running cold water (in a sieve) and then bring to the boil together with 2 cups of water and a pinch of salt, bring to the boil once, put the lid on, put the stove on, leave the pot on the stove and forget it and after approx The rice is perfect for 20 minutes.

Pimentos de Padron

1. Heat a plentiful dash of olive oil in a saucepan and then add the pimentos to the hot oil as they are. When it starts to splash, add a little more than a teaspoon of coarse sea salt and stir-fry until the skin is very dark and then take it out of the pan.

finish

1. Arrange the rice on a plate with the help of a serving ring, add the chicken goulash and serve with the Pimentos de Padron.